Roast Leg of Lamb

Name: Roast Leg of Lamb
Yield: Makes 12 to 15 servings
Ingredients: Wipe meat with damp cloth or paper towel; rub surface with cut clove of garlic or an onion (optional). To add flavor to drippings, drop a few onion slices in pan during last half hour of roasting.; Buy 7 to 8 lb. leg of lamb. Leave on the fell (thin parchment-like covering or skin which helps leg keep its shape and keeps meat moist and juicy while baking).

Preparation info

Makes
12 to 15
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Ingredients

Starter
Gluten-free

Method

Buy 7 to 8 lb. leg of lamb. Leave on the fell (thin parchment-like covering or skin which helps leg keep its shape and keeps meat moist and juicy while